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GHIRARDELLI TREAT HOLDER

Supplies:

  • Stamp Sets: Cookie Cutter Christmas Bundle (143493 photopolymer)
  • Inks: Real Red (126949), Soft Suede (126978)
  • Paper: Candy Cane Lane DSP (141981), Crumb Cake (120953), Whisper White (100730)
  • Other: Scallop Tag Topper Punch (133324), Simply Scored (122334), Candy Cane Lane Baker’s Twine (141983), 5/8” Real Red Stitched Edge Ribbon (141984), Stampin’ Dimensionals (104430), Glue Dots (103683), SNAIL (104332), Ghirardelli Peppermint Bark Chocolate

Measurements:

Crumb Cake: 6-1/2” x 2”

Candy Cane Lane DSP: 1-3/4" x 2-1/4"

Whisper White scrap to stamp and punch gingerbread and bow tie

 

Instructions:

  1. Score along the 6-1/2" side of the Crumb Cake piece at the 3-1/8" and 3-3/8" marks. 
  2. Punch both ends with the Scallop Tag Topper Punch.
  3. Adhere the Candy Cane Lane DSP to the front of the chocolate holder.
  4. Stamp the Cookie Cutter Christmas gingerbread man in Soft Suede ink onto Whisper White scrap card stock.
  5. Stamp the Cookie Cutter Christmas bow tie in Real Red onto scrap Whisper White.
  6. Punch out both stamped images with the Cookie Cutter Builder Punch.
  7. Pop up the gingerbread with Dimensionals onto the front of the treat holder.
  8. Adhere bow tie with a Glue Dot.
  9. Thread a 7” piece of the Real Red Stitched Edge Ribbon through the tag tops.
  10. Tie Candy Cane Lane Baker’s Twine into a bow around the ribbon.
  11. Add Ghirardelli Chocolate square…Peppermint Bark flavor matches it perfectly!  Yum!

PRINT IT OUT HERE:

Download Project Sheet - Treat Holder

 

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Glue Dots
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